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Konjac Glucomannan

FAO/WHO, 1996; FCC, 1997
1. Content (carbohydrate)
2. Loss on drying (105 ° C, 5 h; GT-19)
3. Total ash (800 °C, 3--4h; GT-6), see GB 5009.4--2010 for details.
...

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Quality indicator editor

FAO/WHO, 1996; FCC, 1997

1. Content (carbohydrate)

2. Loss on drying (105 ° C, 5 h; GT-19)

3. Total ash (800 °C, 3--4h; GT-6), see GB 5009.4--2010 for details.

4. Arsenic (GT-3-2)

5. Lead (atomic absorption method), see GB 5009.12--2010 for details.

6. Heavy metal (GT-16-2; test Xiang 2g)

7. Protein (N*5.7; test Xiang 3.5g), see GB 5009.5--2010


Chemical properties

White or cream to light brownish yellow powder. It can be dispersed in hot or cold water with a pH of 4.0~7.0 and forms a high viscosity solution. Heating and mechanical agitation increase solubility. If a moderate amount of alkali is added to the solution, a heat stable gel which does not melt even when heated is formed.

Light yellow to brown powder. Basically odorless and tasteless. The aqueous solution has a strong tailing (drawing) phenomenon and a high consistency. It has a certain ability to decompose fibrous materials. Soluble in water, insoluble in ethanol and oil. The main component is polysaccharides.


Use

Gelling agent; thickener; emulsifier; stabilizer; film former.


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    • TEL:+86-411-86487833
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